recipes

Healthy Sweet Potato Pancakes (Savory Recipe)

I love eating brunch, and when I get to fill my tummy on a savory meal that’s both nutritious and tasty, it really makes my day. Bonus points especially if it’s a meal that’s easy to bring together and even easier to cook! Today, we’re making savory sweet potato pancakes that are crazy good. Plus, they’re nutritious and full of flavor!




Sweet Potato Pancakes




Total Time

30 mins

Prep: 15 minutes

Cook: 15 minutes

Servings

12

Nutrition

58 cals

You begin by peeling and grating sweet potatoes until you get about 3 cups of grated sweet potatoes. In a large bowl, combine the grated sweet potatoes, eggs, diced onions, minced garlic, chopped spring onions, rice flour and salt, and then mix the ingredients all together and allow the mixture to chill in the refrigerator for 20 minutes. When the mixture has chilled, form balls using two tablespoons of mixture for each ball, and place the balls on a plate.

Heat up a little coconut oil over medium heat in a non-stick pan and then distribute 5 to 6 balls in the pan, and press them down to form small pancakes with a spatula. Allow the batter to cook until the bottom is golden brown, then flip the pancakes and allow them to cook a little more until the other side is also golden brown. Serve savory sweet potato pancakes with a serving of cream cheese and chopped spring onions!

Sweet Potato Pancakes Sweet Potato Pancakes Sweet Potato Pancakes Sweet Potato Pancakes

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More on Sweet Potatoes:

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Ingredients

  • 3 cups of grated sweet potatoes
  • 2 eggs
  • 1 small onion, diced
  • 3 large garlic cloves, minced
  • 1 cup of chopped spring onions
  • ¼ cup of rice flour
  • 1 ½ teaspoons of salt
  • 2 tablespoons of coconut oil, for frying
  • Cream cheese, for serving
  • Chopped spring onions, for garnish

Directions

  1. Peel and grate the sweet potatoes with a medium-size grater
  2. In a large bowl, combine grated sweet potatoes, eggs, diced onions, minced garlic, chopped spring onions, rice flour and salt, then mix well and let the mixture chill in the refrigerator for 20 minutes.
  3. Once the mixture has chilled, scoop two tablespoons of the mixture to form a ball, and place ball on a large plate. Repeat with the rest of the mixture.
  4. Heat up a little coconut oil over medium heat in a non-stick pan and then distribute 5 to 6 balls in the pan, and use a spatula to press them flat to create small pancakes
  5. Allow pancakes to cook until bottom is golden brown, then flip over and allow them to cook some more until the other side is also golden
  6. Repeat until all the mixture has been used up.
  7. Serve savory sweet potato pancakes with cream cheese and chopped spring onions




Nutrition

Calories

58 cals

Fat

0.8 g

Protein

1.9 g

Carbohydrates

10.9 g

Sugar

1.9 g

Fiber

1.4 g

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